The Pantry: Hot ‘n Cold Italian Sandwich

It’s not on my list of upcoming recipes— I only have to finish the Chicken Cordon Blue post, hooray!–but I figured that in the midst of all the instruction heavy dinner items, I’d toss this one in for you.

I’ve been using leftovers for everything lately, so when I made lunch the other day, it was only natural that I should head for whatever we happened to have left in the ‘fridge and pantry.  Leftover cheese and pepperoni from the pizza the boys made the other day, check.  Leftover mixed baby greens and Italian dressing from the walnut crusted chicken over mixed greens, check.  Leftover bread…you get the idea.

Hot ‘n Cold Italian Sandwich


1/5 loaf Italian bread (use 1/4 if your loaf is small, or you’re hungry)

2 slices provolone cheese, cut in half for4 pieces

10 slices pepperoni

3/4 cup mixed baby greens

2 thin slices yellow onion

2 tsp Italian dressing

2 tsp mayonnaise (full fat, baby)

dash of Italian seasoning

dash of pepper


1.  Preheat oven to 375.

2.  Cut bread in half horizontally.  Set bottom half of bread, cut side up, on a foil lined cookie sheet.  Layer 2 pieces of provolone, then pepperoni slices, then the last two pieces of provolone onto the bottom bread slice.  Bake in oven for approximately 8-10 minutes or until the cheese is melted.  Remove from oven and transfer to a serving plate.

3.  In a small bowl, mix together greens, onions, mayonnaise, Italian dressing, Italian seasoning, and pepper.

4.  Top meat and cheese with dressed greens.

5.  Top the greens with the top half of the Italian bread.  Slice sandwich in half, and devour.  Mmmmmmm.

Yield: 1 sandwich


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